Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan
Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys greek-style rice moussaka, gf df ef sf nf vegan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Free UK Delivery on Eligible Orders Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan Recipe by Vicky@Jacks Free-From Cookbook - Cookpad Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan This is a very filling meal! Heat half of the olive oil in a large casserole dish over a moderate heat. Saute the onion and garlic until they just start to colour, then add the lamb mince and increase the heat.

To get started with this particular recipe, we must prepare a few ingredients. You can cook vickys greek-style rice moussaka, gf df ef sf nf vegan using 21 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
  1. Take 2 medium aubergine / eggplant
  2. Take 1 salt as required, you'll need a fair amount
  3. Get 2 tbsp olive oil
  4. Make ready 100 grams white mushrooms, finely sliced
  5. Prepare 6 spring onions / scallions, finely sliced
  6. Take 2 clove garlic, crushed
  7. Prepare 2 tbsp dry white wine
  8. Get 400 grams can of chopped tomatoes
  9. Prepare 2 tsp tomato puree / paste
  10. Make ready 1/2 tsp ground cinnamon
  11. Take 1 tsp sugar
  12. Prepare 2 tbsp finely chopped fresh parsley
  13. Get 375 grams cooked short-grain white rice
  14. Take 2 tbsp parmesan-style cheese, finely grated (I use vegan brand Veganic)
  15. Prepare Sauce
  16. Take 60 grams sunflower spread / butter
  17. Prepare 50 grams corn starch / cornflour
  18. Get 320 ml light coconut milk
  19. Get 120 ml coconut cream
  20. Get 2 tbsp parmesan-style cheese, grated
  21. Get 1/2 tsp ground nutmeg

Moussaka, as far as I'm concerned, just doesn't cut the mustard without a delicious creamy béchamel layer beneath the cheese. The dish is fairly low in gluten already, but once you've mastered gluten free béchamel, you have the basis to make other dishes previously off-limits to the gluten-intolerant, such as chicken Mornay, cauliflower and macaroni cheese and lasagne (made with gluten. Vegan Lentil Salad with Brown Rice. Vegan Lemon Florentine Pasta featuring fresh spinach, fresh basil, garlic, white wine and Vegan lemon florentine pasta.

Instructions to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
  1. Slice the aubergine into half cm thick rounds
  2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
  3. Rinse the slices well under cold water then pat dry
  4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
  5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
  6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
  7. Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured
  8. Preheat the oven to gas 4 / 180C / 350°F
  9. To make the sauce, melt the butter over a medium heat and stir in the corn starch
  10. Gradually add in the milk and cream, whisking continuously until thickened
  11. Remove from the heat and stir in the parmesan
  12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
  13. Spread 1/2 of the rice mixture on top
  14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
  15. Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes

I'm excited to share a recipe today with you all that is so perfect for They have different bean pastas like lentils, black bean and even chickpea or brown rice pastas. This vegan moussaka recipe swaps the white sauce normally used in this Greek favourite for an equally creamy, yet dairy-free butternut squash topping. The hearty sauce is bolstered with filling lentils and layered between tender slices of aubergine, courgette and tomato. GF DF EF SF NF; Recipe: Appetizing Broad bean vegan curry; Thai tea Brulee - vegan - no torch step by step. Drain and separate tea leaves from milk, blend together with tofu until smooth, pour into ramekins and add hot water to baking tray.

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